Have a Weekend Pancake Day with Ebelskivers

I just did a little jig for the weekend and Pancake Day. Embarrassing, yes, but for good cause. My mother-in-law gave me an Ebelskiver pan and cookbook over two years ago and I have yet to use it. What is an Ebelskiver and how do you make them? Pronounced “able-skeever”, these snacks or desserts are traditionally served during holidays and at celebrations in Denmark. Using basic pantry ingredients, these puffy little ‘pancakes’ hold sweet or savory toppings and fillings that are sure to awaken your taste buds. So in honor of Pancake Day we are starting off our morning with these melt in your mouth Honey Glazed Buttermilk Ebelskivers.

3. In a small bowl, lightly whisk the egg yolks, then whisk in the buttermilk and 2 tablespoons of the melted butter.

4. Add the yolk mixture to the flour mixture and, using a wooden spoon, stir until well blended. The batter will be lumpy.

5. In a clean bowl, beat the egg whites until stiff, but not dry, peaks form. Using a rubber spatula, fold about one-third of the egg whites into the batter to lighten it, then fold in the rest just until no white streaks remain.

6. Brush the wells of the ebelskiver pan with some of the remaining melted butter and place over medium heat. Pour about 1 teaspoon of the honey into each well. When the honey starts to bubble, add about 2 tablespoons batter to each well. (Equivalent to a rounded medium cookie scoop to make things easier for you.)

7. Cook until the bottoms of the pancakes are slightly browned and crisp, 3-5 minutes. Use 2 wooden skewers to turn all the pancakes and cook until lightly browned on the second side, about 3 minutes longer.

8. Transfer the finished pancakes to a platter and keep warm in the oven while you repeat to make 2 more batches. Serve right away.

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